In a huge bowl combine a bag of Pepperidge Farm stuffing mix with a pan of cornbread, crumbled. Set aside. Saute 2 small chopped yellow onions and 4 or 5 stalks celery, chopped, till soft. Add a squirt of garlic paste (about 5 ") and saute a minute longer. Season with house seasoning (mine is Kosher salt, coarse black pepper, garlic powder and onion powder). Add to the bread mix and stir in about 6 cups unsalted chicken stock (or turkey stock if you can find it!). The mixture should be almost soupy. Stir in 2 beaten eggs. Spread into a sprayed 9x13 oven dish. Bake at 350 degrees uncovered for 20 minutes. Then cover with foil and bake another 25 minutes or until desired doneness is achieved.
celebrating with Olfa
1 hour ago